Swiss Chard Pie, Roasted Broccoli, Rosemary White Beans

Ok, I am trying very hard to recommit myself to the blog and calendar. This was our meal for Tuesday, May 4th by Courtney.

Swiss Chard Pie
Mark Bittman's recipe. I doubled this recipe for the three pies.
2 TB butter
Swiss Chard (a bunch from our garden)
1 onion
salt and pepper
1/4 cup fresh herbs (I used rosemary and oregano from my garden)
6 eggs
1 cup yogurt
3 TB low fat mayonnaise
1/2 teaspoon baking powder
1 1/4 cup whole wheat flour

Preheat oven to 375 degrees. Saute the onions in the butter, add swiss chard for only a minute or so. Add salt, pepper, and herbs. Meanwhile, hard-cook 3 of the eggs then shell and coarsely chop. Add these to the swiss chard mixture.
Combine the yogurt, mayo, and remaining eggs. Add the baking powder and flour. Mix until smooth. In a lightly buttered casserole, spread half the batter, top with the swiss chard filling, and then smear the remaining batter on top.
Bake for 45 minutes.


Rosemary White Beans
Cooked navy beans
1 TB olive oil
Rosemary sprigs, chopped

Heat up the oil in a pan, add the rosemary and let mingle until it cools off. Mix in with the cooked beans.

Roasted Broccoli
Broccoli Florets
1 teaspoon olive oil
Salt and Pepper

Heat oven to 450. Mix the broccoli, oil, salt and pepper together. Spread onto a pan and cook for 8 minutes. Serve with lemons or limes.

I lost my receipts but will be better next week!